Ingredients
Scale
- 36 chocolate sandwich cookies (like Oreos)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 16 ounces whipped topping (divided)
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 3 cups cold whole milk
- 1/2 cup crushed candy canes or peppermint rounds
- Optional: Mini chocolate chips for garnish
Instructions
- Step 1: Prepare the Cookie Crust. Place the chocolate sandwich cookies into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a medium bowl and pour in the melted butter. Stir the mixture until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×13 inch baking dish to create an even layer. Place the dish in the freezer for 10 minutes to set while you prepare the next layer.
- Step 2: Create the Peppermint Cream Layer. In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the powdered sugar and peppermint extract, beating until fully combined. Gently fold in 8 ounces of the whipped topping using a spatula until the mixture is uniform. Spread this peppermint cream evenly over the chilled cookie crust, smoothing the top with an offset spatula.
- Step 3: Prepare the Chocolate Pudding Layer. In another large bowl, whisk together the two packages of instant chocolate pudding mix and the cold milk. Continue whisking for about two minutes until the pudding starts to thicken. Let it sit for a few minutes to firm up slightly. Carefully pour the chocolate pudding over the peppermint cream layer and spread it out to the edges of the dish.
- Step 4: Add the Final Topping. Spread the remaining 8 ounces of whipped topping over the chocolate pudding layer. Use a spoon to create decorative swirls or peaks on the surface. Cover the dish with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. This chilling time allows the layers to set firmly and the cookie base to soften slightly.
- Step 5: Garnish and Serve. Just before serving, sprinkle the crushed candy canes and optional mini chocolate chips over the top. Do not add the candy canes too early, as they may begin to melt or “bleed” into the whipped topping if left in the fridge for too long. Use a sharp knife to cut into squares and serve cold.
- Cook Time: 20 minutes